Emerging proteins as precursors of bioactive peptides/hydrolysates with health benefits

Shuguang Wang, Mouming Zhao, Hongbing Fan, Jianping Wu

Research output: Contribution to journalReview articlepeer-review

17 Scopus citations

Abstract

In response to population growth, environmental concerns, and global climate changes, there is a growing interest to use emerging proteins, that is, proteins from insect and seaweed, and underutilized agricultural/industrial by-products/waste, such as oilseed meal/cake (hemp, olive, flaxseed, rapeseed, sunflower, and sesame), spent grain (brewer and distilled liquor), seed, and pomace/pit from processing of plant-based foods. Emerging proteins also represent good precursors of bioactive peptides/hydrolysates with potential health-beneficial effects against cardiovascular diseases (including hypertension, type-2 diabetes, and obesity), cancers, and neurodegenerative diseases. Herein, this review reviews the origin, preparation, characterization, and health-beneficial properties of bioactive peptides (including protein hydrolysates) from emerging protein sources, as well as their potential uses and limitations as functional foods ingredients, dietary supplements, and nutraceuticals.

Original languageEnglish
Article number100914
JournalCurrent Opinion in Food Science
Volume48
DOIs
StatePublished - Dec 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology

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